Peppermint Creams

Method

1. Whisk the egg white until stiff peaks are formed. Slowly whisk in the lemon juice, Peppermint Extract and icing sugar until a stiff paste is achieved.
2. Tip the mixture onto a work surface liberally dusted with icing sugar. Roll out thinly.
3. Use a small round cutter to shape the creams, then place them onto a baking tray and chill in the fridge for 1-2 hours, or until they have set.
4. Melt the chocolate in a bowl set over a pan of simmering water (do not let the base of the bowl touch the water).
5. Dip each peppermint cream into the chocolate until half covered and set aside on a baking tray. Chill until set.